Sunday Supper with Chef Ira
In-PersonMission, San Francisco
$55.00
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BYOW
Banquet (20+ Guests)
north american
In-Person
A comforting meal from start to finish based on the tradition of Sunday Suppers and grandma's house. No rush, no complicated recipes, just basic stick to ribs foods. prepared with love and patience to warm your belly in the beginning of February.
Menu detail
Pink shrimp dip
Small Plate
Coarsely chopped shrimp with cream cheese mayo and a bit of horseradish blended together for you to spread on bread and crackers, something to take the hunger edge away once you enter, a cool dish.
Southern sausage and cheese balls
Small Plate
Cooked pork sausage mixed with cheddar cheese and biscuit dough, baked and served warm, a classic Southern snack.
Cracker salad with deviled eggs
Small Plate
Classic deviled eggs alongside a salad made of crushed saltines, chopped iceberg lettuce, chopped seeded tomatoes a bit of red onions all lightly bound in mayonnaise. This really works as a complete dish my friends.
Braised pot roast of beef
Entree
Beef from the shoulder portion of the cow, slowly braised with carrots, celery, onions and aromatics until tender; sauced with a rich brown gravy. Served over smashed potatoes and slowly braised string beans, warming you up from your belly.
Chocolate cake
Dessert
What is more comforting that freshly baked chocolate cake, freshly whipped cream and a fruit garnish to finish off the meal.
Sunday Supper with Chef Ira
In-PersonMission, San Francisco